87 Roast pumpkin risotto The roasted pumpkin with honey and thyme is an extra flavour burst for this easy to prepare risotto. Cooking a risotto on FullSteam requires no stirring during the cooking time and the dishes are so easy to clean. Oven setting: CircoRoasting and FullSteam METHOD Peel and deseed the pumpkin. Cut 200g into 2cm Serves: 4 cubes and grate the remaining 100g, set aside grated Preparation time: 10 minutes pumpkin. Cooking time: 25 minutes Level of difficulty: Easy Place the cubed pumpkin into a medium mixing bowl with half of the thyme, honey, olive oil, salt and pepper and mix until well combined. Line the multipurpose pan INGREDIENTS with baking paper and top with pumpkin. Place pan in 300g butternut pumpkin the oven on shelf level 3. Turn oven on to CircoRoasting ¼ bunch thyme, remove the leaves from the stems at 180°C and cook pumpkin for 30 minutes. 20g honey Put the rice, grated pumpkin, onion, garlic water or 25ml olive oil stock and remaining thyme in the small non-perforated Salt and pepper stainless steel tray. Place the tray in oven and select 200g Arborio rice FullSteam 100°C. Cook risotto for 25 minutes. 1 onion, finely chopped Remove the risotto from the oven then add the 3 cloves garlic, finely chopped parmesan, butter and roasted pumpkin. Stir until all 600ml water or vegetable stock ingredients are combined, check for seasoning and 50g salted butter, diced serve. 50g grated parmesan NOTE At the end of the cooking time the risotto should be quite moist. The rice will continue to absorb moisture and the addition of the parmesan and butter will make it creamy. Risotto can be cooked in an oven proof ceramic dish suitable for serving at the table. THE NEFF AUSTRALIA COOKBOOK MAINS